Pineapple Habanero Glazed Pork Tenderloin

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kilo charlie

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Sep 25, 2017
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Pineapple Habanero Glazed Pork Tenderloin with grilled baby potatoes and Esquites

Ok first of all.. I know I said the Peach Habanero version was gonna be the last one I was gonna do based on the recipe WaterRat WaterRat posted... but I'm so glad I tried this one.. it's by far the BEST one!

This was made with Pineapple Preserves and Roasted Pineapple Bourbon along with 3 habaneros which gave it the perfect balance.

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I made the glaze ahead of time and put it in a food processor afterwards to thin it out a bit. I then put it in a condiment bottle and reheated it in a large plastic cup with super hot water.

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The Esquites is basically Elotes but not on the cob. The corn was grilled in a small cast iron pan and then topped with Elote Sauce and cotija cheese.

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The baby potatoes were grilled along with the the pork and the corn and just smashed with some quesadilla cheese at the end.


Small Batch Elote Sauce recipe:
  • 1/8 cup Mexican crema
  • 1/8 cup mayonnaise
  • 1/8 cup minced cilantro
  • 1 TBSP minced garlic
  • 1/4 teaspoon ground chipotle pepper
  • lime zest from one lime
  • lime juice, from one lime

Mix all ingredients in a small bowl and refrigerate until ready to use.
 
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I will and for those interested, here is WaterRat WaterRat 's recipe https://www.smokingmeatforums.com/t...erloin-with-blackberry-habanero-glaze.307115/

Only change that I may make is to use a half boneless pork loin as that's what I have in my freezer.

I think it would be perfect on any pork... probably even any chicken too. Would make for a good sauce for some chicken wings too. I made a peach version that I did on a pork chop and a cherry version that I did on a pork tenderloin that I am hoping to repeat for a rack of ribs one of these days.

Here is my version of the blackberry version.
 
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Saving this one. I beat the sweet and spicy is killer on that pork!

This is so made for the pork!! I used 3 habaneros for my recipe.. feel free to adjust to your liking!

3 was perfect amount of heat with just the right amount of sweet and then the savory of the pork ( and a little spice there too from the brine) made for a delicious meal!
 
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Reactions: Binford 6100
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